Wednesday, October 1, 2008

Mixed Lentils Dosa

Mixed lentils dosa is a quick and easy dish which is rich in proteins; has similar ingredients to one of my previous posts i.e. Mixed Lentils Idli and when paired with coconut chutney and sambar it tastes awesome! Mixed Lentils Dosa is a healthy dish and is a great recipe for kids as well and it helps to get the kids eat their lentils which they normally run away from. This recipe is figure-friendly as well as the amount of oil used to make the dosa is negligible.

½ cup urad dal
½ green moong dal
½ tovar dal
Salt to taste
1 tsp oil


Mix urad, tovar and moong dal in a bowl and wash them thoroughly. Soak the dals (lentils) for couple of hours. Grind the lentils together to get a thick paste (adding small amounts of water). Add salt to the batter and add enough water to get pourable consistency.

Heat a non stick tava and pour the ladle full of batter on the tava and roll in out on the tava starting from the center and moving across the circumference of the tava. Let the dosa get crispier from one side. Flip the dosa with the help of the spatula and let the dosa cook from the other side as well.

Serve hot!!!!!!!!

Capsicum and Spring Onion Uttapam

Incontiuation of my previous post of the "All so famous Dosa"; here is a very simple recipe for the Capsicum and Spring Onion Uttapam which is a refreshing change from the regular uttapam that we normally eat in udipi restaurants.

Red capsicum and green spring onions makes the uttapam very colorful and very delicious.


1 cup rice
1/4 cup urad dal
1 tsp methi dana
1/2 cup poha (pressed rice)
Salt to taste
Water to blend
1 table spoon red capsicum (finely chopped)
1 table spoon spring onions along with the greens (finely chopped)
1 tsp oil


Soak the rice, poha, urad dal and methi dana in a bowl for atleast 4-5 hours. Drain the water completely and transfer the soaked rice and dal to the blender. Blend the rice and dal along with poha and methi dana adding water in small amount to the blender to form a thick batter of pourable consistency. Transfer the batter to a bowl and cover with a lid and keep it in a warm corner overnight or atleast for 8 hours. The batter will rise and ferment during this time.

Now add salt and enough water to the batter incase the batter is thick enough. Make sure that you control the amount of water is added to the batter as we need a thicker batter to make the uttapam. Heat a non stick tava, pour the laddle full of onion uttapam and start rolling it across the circumference of the tava. Make sure that we dont thin out the uttapam. Now add the finely chopped green onions and red capsicum all over the uttapam. Let it cook from one side. Now add oil over the side of the uttapam that has the onions and capsicum and turn the uttapam upside down and press it with the spatula and let it cook on the other side for 5 mins till it is crisp and ready to be served.

Serve hot with coconut or green coriander chutney!!!!!!!